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Friday, September 10, 2010

2010 Big BBQ Bash - Greenback TN

The 2010 Big BBQ Bash is set for Oct 15 -16 at Maple Lane Farms, Greenback, TN. The event is an amateur barbecue cook-off and fundraiser for the Helen Ross McNabb Center, created by the Leadership Blount Class of 2007.

Amateur BBQ teams are invited to “smoke up or shut up” by cooking their best plates of barbecue. Categories include pulled pork,ribs,brisket, chicken and “anything but.” Prize money totaling $6,000 will be awarded for each category including a trophy and, of course, bragging rights for THE TOP THREE TEAMS IN EACH CATEGORY the next year. The current reigning grand champion team is The Soggy Bottom Smokers from Corryton, TN.

Admission to Saturday’s Big BBQ Bash, October 16, is free to the public and will include musical entertainment by THE DIXIE HIGHWAY BAND and food vendors. The BBQ teams may charge a fee per plate to the public on Saturday only providing attendees the chance to taste some of the best BBQ in the South.

Since its inception in 2007, the Big BBQ Bash has raised more than $50,000 for charitable services offered in Blount County. All proceeds from the 2010 Big BBQ Bash will benefit programs of the Helen Ross McNabb Center.

To register an amateur BBQ team or for sponsorship and vendor information, please visit the official event website, http://www.blountbbqbash.com/.

The Helen Ross McNabb Center is a not-for-profit provider of mental health care, addictions treatment and social services to children, adults and families in 17 East Tennessee counties. The Center’s mission is to improve the lives of the people we serve by providing quality and confidential care. For more information, please visit http://www.mcnabbcenter.org/.

I like your site you have a variety of information and lots to read . good article....jayde mybbbporkrecipe.com.I wold be interested in exchanging ideas and stratedgys you do.. Good luck in all you competetions..I am a KCBS judge and have rently statred my blog.. tell me what you think.thank youJayde

About Me

Brian Pearcy competed in bbq contests sanctioned by the Kansas City Barbecue Society and Florida Barbecue Association. He has published more than 940 articles about bbq cooking. Brian authors two bbq web sites: The BBQ Guy and BBQ Blog. His prize winning bbq spice rubs have earned numerous awards.

Like many bbq enthusiasts, I've spent the last few years dreaming, thinking, and researching different types of equipment to use in a fu...

BBQ Tips

How to keep BBQ hot if you're not quite ready to eat it...

use an ice chest/ice cooler. Put some hot water in an empty ice chest, close the lid and let it set for 3 or 4 minutes. Drain the hot water and you've got yourself a portable BBQ warmer. We've kept pork butts warm this way for 6 or 7 hours.

How to keep your hands clean when cooking BBQ...

use powder free latex gloves. They come in packs of 100 at the local Sam's and will keep your hands clean. You'll maintain good sanitary practices too.

How to keep your spouse interested in the BBQ hobby...

get him/her involved in it with you. It's a lot of fun. You meet nice people and it's something you can do together.

How to keep your BBQ expenses in line with your budget...

Research all your purchases thoroughly. Make sure your purchase will do what you want it to do BEFORE you purchase it. For example, if you want to learn to cook whole hogs, you probably need to consider a big cooker or if you want to cook 10-15 racks spare ribs every weekend you're going to need something bigger than a WSM.

How to continually improve your BBQ recipes...

keep records of your cooking efforts including cook times, prepping techniques used and especially measurements for sauces or rubs and spices used. When you tweak the recipe for taste, only change one thing at a time--change the cook time, change the rub, change the sauce, but try to avoid completely changing everything all at once. Small changes to your technique and recipes will help you focus on the effects better and you'll be able to fine tune the product quality more efficiently.

How to BBQ Brisket

Brisket has become one of my favorite foods to barbecue. A pencil width slice of properly cooked brisket lightly coated with some Blues Hog BBQ Sauce is hard to beat.

I prefer to cook briskets in my Weber Smokey Mountain (WSM). I receive quite a few e-mails asking for help with barbecue brisket and thought I'd share some questions I received today.

Do you cook brisket with direct or indirect heat?

I use indirect heat and cook the brisket slowly at a temperature of 225-250 degrees.

Do you cook with fat cap up or fat cap down?

I begin cooking the brisket fat cap up for the first cooking segment. I don't flip until the brisket reaches 130 degrees or so. That's the point when the bark starts to harden a little bit. Then I flip it to fat side down. I used to skip this part but wanted a little more bark and found that this method will promote more bark formation.

Do you use foil?

I wrap in foil when the internal brisket temp is 165 degrees or if it's been cooking for at least 5 hours. Most of my briskets are completely done in 8 hours or so. I cook to an internal temp of 196-198 degrees and hold them in an Igloo cooler for a few hours to "rest" before slicing.

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